This week, new Blue Hill savory yogurt arrived on the shelves at Whole Foods Callowhill (it's only available at select locations; Wynnewood is another lucky one). Inspired by yogurts used in the kitchens at NYC's Blue Hill restaurant and Blue Hill at Stone Barns, the flavors are unique: carrot, tomato, beet, butternut squash, sweet potato and parsnip. The yogurt is made from the milk of 100% grass-fed cows that are raised on small, family-owned farms. You can check out Zagat's own taste test here.
If the idea of a vegetable yogurt seems a bit odd, just think of all the sauces and salad dressing that use yogurt as base. In fact, chef Eli Kulp tells us he uses yogurt as a garnish on the spiced eggplant agnolotti at High Street on Market. To make it extra flavorful, Kulp caramelizes the cream by putting it in a circulator bath for 12 hours at 185 degrees, and then draining it. He ends up with something the texture of cheese curd but with the nice tang of yogurt.
With Blue Hill starting the revolution, we can only imagine the possibilities once competitors start getting in the game. Is beef jerky yogurt next?